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Pumpkin Layer Cake

This is by far our favourite fall cake and we look forward to it every year! This time we turned it into a layered cake and swapped the icing for a simple Maple Cream Cheese frosting.

Pumpkin Layer Cake
~ adapted from Smitten Kitchen

1 15oz can pumpkin puree
1/2 cup (114g) neutral oil or melted butter
3 eggs
1 1/4 (270g) cups sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
2 1/2 tsp ground cinnamon
1 tsp ground nutmeg
2 1/4 (311g) cups Flourist Sifted Spelt Flour

Maple Cream Cheese Frosting
1 block (8 oz) cream cheese, room temperature
1/2 cup (115 g) butter, softened
2 cups (275 g) confectioner's sugar
1/4 cup maple syrup
Dash of vanilla
Pinch of salt

Preheat the oven to 350°F. Line a rectangle 9x13-inch pan with parchment paper.

In a large bowl whisk together the pumpkin puree, neutral oil or butter, eggs and sugar until smooth. Add baking powder, baking soda, salt and spices and stir until combined. Add Flourist Sifted Spelt Flour and gently fold batter together with a spatula until it's almost all combined, do not over mix. Pour batter into prepared cake pan and smooth out the top with an offset spatula.

Bake the cake for about 30-45 minutes until a skewer inserted comes out clean and the top has set. Let cool for 10 minutes before inverting onto a cooling rack to cool completely before frosting.

To make the maple cream cheese frosting, beat together cream cheese and butter on medium speed for 2 minutes, until smooth and creamy. Scrape down the bowl with a spatula. With the mixer on low speed, slowly add powdered sugar and continue mixing until incorporated. Add maple syrup, vanilla and salt, increase speed and beat until fluffy and creamy. 

Invert the cake onto a large cutting board or baking sheet and peel off the parchment paper from the bottom. Level the top of the cake and slice in half width-wise to create two layers. Place the bottom layer on a plate or serving platter and spread 1/3 of the frosting on top. Gently place the second cake layer on top and cover the top and sides (optional) of the cake with the remaining frosting.



 

 

1 comment

Sharon Fineberg

This cake tasted amazing! Definitely will be making this again. I’m new to using your flour, but after seeing how wonderful this tasted and the great texture, I hope to try it more often in my recipes.

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